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Raw Vegan Pumpkin Pie!! This is a very special recipe that I’ve been making for many years, and it’s a tried-and-true favorite of mine in the fall and wintertime. This is a bit higher in fat because it’s a dish that’s meant for sharing! So I hope your family and friends will love it as much as mine do. 🙂

This pumpkin pie is raw vegan, grain & gluten free, soy free, corn free, and oil free. It tastes as decadent as it looks without any refined sugar or grains. This healthier version of pumpkin pie is super easy to make, while being more moist & tasty than traditional baked pumpkin pie. Raw or not, this will become your favorite pumpkin pie!

How To Enjoy Raw Pumpkin & Squashes

I didn’t know for years that you can enjoy most types of pumpkins and squashes raw, I thought they had to be cooked! In fact, they are better for you raw because all of the living enzymes will be intact. Raw pumpkin is full of nutrients, like beta carotene. So feel free to enjoy these wonderful fall and winter veggies as part of your raw foods diet. My favorites are kabocha, butternut squash, and pie pumpkins, which we’ll be using today!

Raw pumpkin and squash is amazing spiralized as raw noodles, sliced onto salads, made into warmed soups, or in a smoothie. You will have leftover pumpkin so feel free to make my Chipotle Pumpkin Soup Recipe I shared a few weeks ago on YouTube.

More on Persimmons

The secret ingredient though in this pie is ripe, gooey, sweet persimmons! For more on persimmons make sure to check out my post Low Fat Raw Vegan Cranberry Sauce & Persimmon Pudding where I share how to tell if they are ripe and more about persimmon varieties. In this recipe you can see I’m using the pointy type or hachiya persimmons. 🙂

I have a special announcement today – I’m giving away three Zero Waste cutlery kits with canvas travel cases on Instagram and YouTube! This giveaway is for reaching more than 3,000 of you following along on my Instagram and I didn’t want to leave out my new YouTube friends either. I started my vegan journey…

How to grow sprouts in a Mason Jar!! This easy at-home method will help reduce your plastic waste in the kitchen and only cost you pennies on the dollar compared to store-bought sprouts and microgreens. All you will need is a wide mouth mason jar, metal sprouting lid, and seeds! How To Grow Sprouts First…

Homemade Cranberry Sauce!! And a bonus recipe of my persimmon pudding, YUM. Fresh cranberries and persimmons are my two favorite Fall fruits and combined in this dish they are a knockout. What I look forward to most at this time of year is making this tasty cranberry sauce, and I totally eat it as a…

Homemade Cashew Milk! It’s silky, smooth and a perfect non-dairy milk that is easy to make. In fact this is my favorite non-dairy milk for one BIG reason: there is NO straining!! That’s right, all the pieces are used up in the blending process and you don’t need a strainer or nut milk bag, there’s…

Raw Vegan Pad Thai with Kelp Noodles!! Whether you are raw vegan or this is the very first dish you make that’s raw, this pad thai is a keeper! This is one of my absolute favorite recipes, it is SO good. This tastes just like the Thai takeout staple without any of the cooking oil,…